Simple Chicken Rendang recipe for Beginners!

Ingredients

• 500 g Chicken Pieces (cut into bite-size pieces)
• 50 g Toasted Ground Coconut (also called greasy, pre‑toasted)
• 8 Dried Red Chilies (seeds removed for less heat)
• 1 Red Onion (roughly chopped)
• 2 Lemongrass Stalks (bruised and chopped)
• 1 inch Fresh Ginger (peeled and minced)
• 1 inch Fresh Galangal (peeled and minced)
• 4 Garlic Cloves (peeled)
• 1.5 cups Vegetable Oil (neutral oil, medium flame)
• 2 tbsp Red Thai Curry Paste (store‑bought or homemade)
• 400 ml Coconut Milk (full‑fat, one 400 ml can)
• 100 ml Water (to adjust consistency)

Instructions

1. Prepare Ingredients

   Roughly chop the red onion, bruise and slice the lemongrass, mince the ginger, galangal, and garlic. Blend the dried chilies, red onion, lemongrass, ginger, galangal, and garlic into a smooth paste.

   Time: PT10M

2. Heat Oil and Cook Paste

   Place the saucepan over medium flame, add 1.5 cups of oil, then stir in the blended paste.

   Time: PT5M

   Temperature: Medium flame

3. Add Curry Paste and Lemongrass

   Add the red Thai curry paste and the bruised lemongrass stalks, stirring to combine.

   Time: PT2M

   Temperature: Medium flame

4. Incorporate Toasted Coconut

   Stir in the 50 g toasted ground coconut, letting its smoky flavor meld with the sauce.

   Time: PT1M

   Temperature: Medium flame

5. Sauté Chicken

   Add the chicken pieces, coating them well with the aromatic mixture, and sauté for about 5 minutes.

   Time: PT5M

   Temperature: Medium flame

6. Add Coconut Milk and Water

   Pour in the coconut milk in portions, stirring gently, then add the 100 ml water to reach desired consistency.

   Time: PT5M

   Temperature: Low simmer

7. First Simmer

   Reduce heat to low and let the curry simmer for 20 minutes, allowing the flavors to meld and the sauce to thicken.

   Time: PT20M

   Temperature: Low heat

8. Final Simmer Until Tender

   Continue to simmer gently for another 15 minutes until the chicken is soft and fully cooked.

   Time: PT15M

   Temperature: Low heat

9. Serve

   Serve the chicken Brendan hot over steamed white rice. Garnish with fresh cilantro if desired.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

12 g

Fat

32 g

Fiber

3 g